[RECIPE] Keema Curry

Keema Curry originates from India and features ground meat, minced vegetables, and aromatic spices. This Japanese-style version is a quick and easy rice cooker dish made with Japanese curry powder, creating a rich and savory flavor. Serve it over freshly cooked rice for a satisfying and effortless meal.

Served in Hakusan Tomoe Bowl
Used: Pressure Induction Heating Rice Cooker, Rice Scoop

Recipe:

Serving: 3-4 
Time: 90 minutes

Ingredients:

• 1 lb Ground Chicken 
  
• 1 pc Medium Onion 
• 1 pc Small Carrot
• 2 cloves Garlic
• 1 tsp Grated Ginger
• 1 Can Diced Tomato 
• 1 tbsp Worcestershire Sauce 
• 1 pack Vegetable Stock Powder 
• 2 1/2 tbsp Japanese Curry Powder 
• Salt and Pepper 
• 1/2 cup green peas 
• 1 tbsp Butter 
• Boiled Egg for topping 

Instructions:

1. Prepare ingredients: 
   1. Finely chop the onion, garlic, and carrot, Grate the ginger. 
2. Cook the curry: 
   1. In a rice cooker pot, add diced tomatoes, ground chicken, chopped onion, carrot, Worcestershire sauce, vegetable stock powder, curry powder, grated garlic, ginger, salt, and pepper.
3. Simmer: 
   1. Close the lid, cook in the rice cooker on the "mixed rice" mode if you have, or use the longer cooking time mode, if not use the regular cooking time. 
4. Finish the curry:
   1. Once it's done, stire well to break the meat, and combine the ingredients together. 
   2. Add in butter and green peas. Let sit for another 10 minutes. 
5. Serve: 
   1. In a bowl, add cooked rice, top with the keema curry, and garnish with a boiled egg.  

 > Purchase rice from the rice factory here

RECIPE by Azusa